So you decide you want to make pizza at home. And you quickly discover that there is just no substitute for a pizza baked on brick or stone. The crust just isn't the same. No problem - you get a pizza stone. You then discover that sliding a 12" pizza from a peel onto a 14" stone (that just fits) in the bottom of a 500F oven is possible but not easy. It's much more difficult than sliding a pizza into a large pizza oven at shoulder-eye level in your local pizzeria. After multiple smoky smelly messes caused by overshoots, misses, fold-overs etc. of the pizza when attempting to place it neatly on a stone, you retire the stone. For good pizza, you go out. Otherwise you live with metal pan pizza.

But suppose you had a peel which had a built in conveyor belt? The Super Peel is, as difficult as it is to describe, a baking peel that has a built in conveyor belt that allows you to deftly lift the delicate sticky dough off any surface and onto the board for easy transport.

By placing the corner of the pizza onto the peel, and slowly retracting the peel while pushing the board forward the sticky dough simply slides on. And to put it back on any surface or stone simply lower the board until it touches and reverse the process.

Don't get it? I didn't either at first - but this short clip of the Super Peel is worth thousands of words:

More video of the Super Peel in action can be found over at Breadtopia.

This is definitely a cool tool that prevents needless baking and pizza disasters.

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